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Harissa Roasted Pumpkin

Harissa Roasted Pumpkin

with Spinach Couscous, Herby Mayo & Almonds

Couscous is a lovely way to finish the day off, but what if there was a bit of green? Add some spinach to pop against the vibrant orange of the roasted pumpkin. Finally, crumble little clouds of feta on top for the perfect way to tie this dinner together.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Calorie Smart
Veggie
Climate Superstar
Allergens:
Almond
Gluten(Wheat)
Egg
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1 packet

peeled pumpkin pieces

1 packet

harissa paste

1 bag

baby broccoli

½

lemon

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

couscous

(Contains Gluten(Wheat); )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

¼ packet

Cow's Milk Feta

(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

Not included in your delivery

olive oil

¾ cup

boiling water

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Nutrition Values

Energy (kJ)2268 kJ
Fat25.8 g
of which saturates5 g
Carbohydrate57.2 g
of which sugars16.2 g
Protein17.5 g
Sodium1253 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

2
2

• Meanwhile, boil the kettle. • Trim baby broccoli and slice in half lengthways. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.

3
3

• In a medium heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

4
4

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing regularly, until tender, 3-4 minutes.

5
5

• To the bowl with the couscous, add the baby broccoli, baby spinach leaves, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

6
6

• Divide spinach couscous between bowls and top with harissa roasted pumpkin and dill & parsley mayo. • Crumble over feta (see ingredients) and garnish with toasted almonds. • Serve with remaining lemon wedges. Enjoy!